Steak and Veggie Sandwiches


  • 1 pound beef round tip steak, cut 1/8 to 1/4 inch thick
  • 2 teaspoons olive oil
  • 1 medium zucchini, cut into 1/4-inch-thick slices
  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, cut into thin strips
  • 1 teaspoon Italian seasoning, crushed
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 crusty hoagie rolls, about 6 inches long, split
  • 4 (3/4 ounce) slices mozzarella cheese


  1. Cut beef into strips. Set aside.
  2. In large skillet, heat 1 teaspoon olive oil over medium-high heat. Add zucchini, onion, bell pepper and Italian seasoning. Stir fry 3 to 4 minutes or until crisp-tender. Remove from skillet.
  3. In same skillet, heat 1 teaspoon oil until hot. Stir fry beef in two batches, 1 to 2 minutes each. Season with salt and pepper. Stir in zucchini mixture; heat through.
  4. Arrange 1/4 of beef mixture on bottom of each roll; top each with 1 cheese slice. Place on rack in broiler pan so surface of cheese is 4 inches from heat.
  5. Broil for 1 to 2 minutes or until cheese is melted.

Makes 4 sandwiches

Nutrients per sandwich: 528 calories, 39 grams protein, 58 grams carbohydrates, 14 grams fat, 836 mg sodium, 84 mg cholesterol

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